(Ready for cooking.)
See [page 197]
Prune Toast.
See [page 217]
Puff=balls Sautéd.
Heat three tablespoonfuls of butter or oil in the blazer. Cut the puff-balls in slices half an inch in thickness, season with salt and pepper, dip in egg and bread crumbs, and sauté in the blazer to a golden brown.
Mushrooms and Macaroni.
(Italian style.)
Put one tablespoonful of butter and one teaspoonful of lemon juice into the blazer; add a dozen peeled mushrooms, broken into pieces and blanched, and cook slowly, covered, five or six minutes. Then add one cup and one-fourth of milk, and, when scalded, stir in two tablespoonfuls, each, of butter and flour, creamed together. When the sauce boils, add one-fourth a pound of macaroni, cooked and blanched in the usual manner; heat over hot water, and, just before serving, add one-fourth a cup of grated cheese.